I am not really one for cake, I much prefer a warm fruit crumble or slice of apple pie. Unless we are talking about carrot cake…. which happens to be my most FAVORITE ~ I like to have it every year on my birthday…..even if it means I’m making it for myself! 😉
Ingredients
- 2 cups spelt flour
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1-1/2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp himalayan salt
- 1/3 cup coconut oil (melted)
- 1/3 coconut sugar
- 2 eggs
- 1/3 cup unsweetened applesauce
- 1 tsp pure vanilla extract
- 2 cups grated carrots
- 1/2 cup crushed pineapple
- 1/2 cup plain Greek yogurt
- 1 cup raw toasted walnuts (chopped)
Directions
- Preheat the oven to 350 degrees.
- Prepare a bundt pan with non stick spray or rub with coconut oil.
- In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and nutmeg.
- In a large bowl, whisk together the coconut oil, sugar, eggs, applesauce, and vanilla.
- Add the carrots, pineapple, yogurt and 1/2 of the walnuts.
- Stir until well is combined.
- Slowly add the flour mixture to the carrot mixture and stir until everything is combined.
- Pour into the prepared pan and bake for 45 – 50 minutes, or until a toothpick inserted into center of cake comes out clean.
Place pan on a wire rack to cool. - Once cool, invert cake onto a serving plate.
For the icing
- 1/3 cup cream cheese (softened)
- 2/3 cup icing sugar
- 1-2 Tbsp unsweetened almond milk
- 1 tsp pure vanilla extract
Directions
- Beat the cream cheese, icing sugar, and milk in a bowl until smooth.
- Drizzle over top of the cake.
- Garnish with the other half of the walnuts.
Makes 12 servings ~ per serving ~ 304 Calories, 34gr Carbs, 16gr Fat, 7gr Protein, 15gr Sugar, 4gr Fiber